Loading ...
Sorry, an error occurred while loading the content.

Re: Setting Malt Whiskey pH without Sour Mash

Expand Messages
  • Carl Greene
    Thanks folks…. I now see way the ancients and the old time experts started with barley as the grain of choice for fermentation. It works!
    Message 1 of 6 , Sep 5, 2011
    • 0 Attachment
      Thanks folksÂ…. I now see way the ancients and the old time experts started with barley as the grain of choice for fermentation. It works!

      --- In Distillers@yahoogroups.com, "tgfoitwoods" <zymurgybob@...> wrote:
      >
      > Carl,
      >
      > I'm going to throw in with Gavin on this one. I don't use backset with
      > barley mashes for 2 reasons. First, when I use backset in a corn mash,
      > part of my reason is to get that sourmash flavor note, something I don't
      > want in my scotch. Second, from brewing a lot of allgrain barley beers,
      > I've come to have faith in barley's natural ability to do everything
      > correctly.
      >
      > In short, barley seems to be smarter than I am, and produces perfect
      > conversions and fermentations without much of my help. I wouldn't be at
      > all surprised of the whisky-master Scots don't adjust mash pH at all,
      > either.
      >
      > Just an opinion, but I loves me my barley beers and whiskys.
      >
      > Zymurgy Bob, a simple potstiller Making Fine Spirits
      > <http://kelleybarts.com/MFS.html>
      >
      > --- In Distillers@yahoogroups.com, "Carl Greene" <thegreatcarlini@>
      > wrote:
      > >
      > > I am doing an all grain malt whisky (Scotch) as my next project. How
      > do the single malt experts in Scotland set the pH for the batches prior
      > to fermentation?
      > >
      > > The bourbon boys in USA add backset to the grain mash mix for
      > consistency and pH. For scotch, are acids added prior to fermentation,
      > or are the yeasts launched without artificial enhancement?
      > >
      >
    Your message has been successfully submitted and would be delivered to recipients shortly.